Vegan Coconut Cake

Ingredients

  • 2 cups (180g) instant oats (gf if needed) ground into flour
  • 3/4 cup (120 g) white rice flour
  • 1 1/2 cups (130 g) shredded unsweetened coconut ground into flour
  • 1 cup (150g) coconut sugar (or use 150g white sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup (160g) apple sauce or 160 g peeled zucchini
  • 1 1/3 cup (320ml) coconut milk canned
  • 4 tbsp (80g) maple syrup or agave syrup
  • 1 tbsp white vinegar or apple cider vinegar
  • frosting:
  • 340g (1 medium or 2 small) japanese sweet potato (they’re white on the inside, don’t use orange sweet potatoes)
  • 2/3 cup (160g) coconut butter (not coconut oil or cocoa butter)
  • 1/3 cup (105g) maple syrup or agave syrup
  • 1/2 cup (120ml) coconut milk canned
  • 4 tbsp (40 ml) coconut rum or use more coconut milk.

Preparation

  1. Peel the japanese sweet potato and chop into 1-inch cubes

  2. Boil in water until fork tender

  3. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium japanese sweet potato or two small ones)

  4. Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender

  5. Then add all dry ingredients into a bowl

  6. Preheat oven to 356f/180c)

  7. Grease two 8-inch (20cm) or 7-inch (18cm) cake pans (or springforms) and line the bottoms with parchment paper

  8. Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients

  9. Whisk until combined

  10. Divide the batter between the two cake pans and bake for about 30-35min or until a toothpick inserted into the center comes out almost clean

  11. It can still be a little bit crumbly but shouldn't be wet! if you use just one cake pan the baking time will be much longer (about 50-55min) but i definitely recommend 2 cake pans

  12. While the cake is in the oven, you can prepare the frosting

  13. Simply process all frosting ingredients in your blender until completely smooth and creamy

  14. Once the cake has cooled completely, frost it and decorate with coconut flakes

  15. Chill in the fridge for about 3h before serving

  16. Enjoy ? ow

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